Buffalo Chip Cookies

In the bowl of a stand mixer with the paddle attachment, cream butter and shortening together until smooth. Add sugars and beat until mixture is smooth and creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and beat until smooth and fluffy.

Now start adding the rest of the ingredients in the order listed and, after you add the flour, beat as little as possible, just enough to combine everything.

Now it’s time to decide how big a cookie you want. I use an ice cream scoop that holds 2 tablespoons of batter which makes about 6 dozen cookies. Place dough on an ungreased cookie sheet leaving about 2 inches between them. Bake at 350ºF for 13–15 minutes until they’re just starting to get brown. Using a spatula, put cookies on wire racks to cool.